SC - Re: Beestings--where do you get them?

[Mordonna22@aol.com]

Your logic is slightly flawed....

Any time a cow is milked (until the farmer decides to breed her again) there
is a healthy amount of cream to the milk.  I think they are bred every 3rd
year - not quite sure.
We lived across from a dairy farm when I was growing up.  The farmer would
pull a pail for us, let the cream rise ....and my mom would make the
absolute best  whipped cream I ever tasted.  And it was about 1/2 to 1 cup
of cream at the top of every jug of milk he sold.  He would pasturize the
milk, but not homogenize it.

I think if you drag the cream out of the milk somehow, that makes skim, 2%
and 1% milk.  All I know is that it all tastes like white water to me unless
I can see the milkfats on the glass when I drink milk.

Diana d'Avignon

>
> But the third milking, well, first milking has most of the cream, 2nd
> has less (would that be like 2 per cent milk - in the States here,
> normal milk has 4 per cent cream, then there are 2 per cent, 1 per
> cent, and non-fat available)
>
> So, i'm guessing that third milking would be like 1 per cent...
> Anyone know better?
>